Two sisters. Two kitchens. One love for cooking.

Posts Tagged ‘zucchini’

There’s been a lot going on here at this half of WCWWC, which partially explains why I haven’t posted in well over a month. One thing that has been keeping me away from the blog is that Andrew and I recently purchased a condo. Between moving, unpacking, and getting settled, our meals at home have been pretty simple and not that interesting. But the tides are turning my friends. We’re (somewhat) settled, I’ve got a wonderful new kitchen, and I am ready to cook again.

This past weekend, my parents came down to check out our new digs. Since the purpose of their visit was to see our place, we opted to have lunch at our house versus eating out. The weather forecast was hot and humid, so I knew the meal should be light, refreshing, and easy.

Menu

Grilled skirt steak

Salad with peas, scallions, feta, and lemon dressing

Grilled zucchini and summer squash

I’ll start with the steak.

Ingredients:

1 skirt steak (approximately 1.25 lbs)

Juice of 2 limes

2 Tbsp soy sauce

2 scallions, finely sliced

2 cloves garlic, minced

1-inch knob of ginger, grated

Drizzle sesame oil

Dash of red pepper flakes

Directions:

Combine the last 5 ingredients in a bowl and whisk together. Score skirt steak in a criss-cross pattern with a knife. Combine steak and marinade in a gallon Ziploc bag for at least 3 hours and up to 24 hours, turning occasionally. Grill steak over high heat for five minutes on each side. Once you take the steak off the grill, let is rest for 5-10 minutes, then slice and serve. You may be tempted to skip this last step. Don’t. No matter how hungry you are. Letting the steak rest will insure a tasty, juicy piece of beef.

Honestly, I’m not a huge steak person. But if I am going to eat it, I like it well-marinated and hot off the grill.

Now, on to the salad. First things first, this was not my brainchild. My friend and former coworker had Andrew and I over for dinner a few weeks ago and made this salad. It was unbelievable; light, refreshing, and summery. Here’s my take:

Ingredients:

1 small head of butter lettuce

1 small head of romaine lettuce

1 cup frozen peas, thawed

3 scallions, sliced thin

1 block feta cheese, crumbled

Juice of one lemon

1/4 cup olive oil

Salt and pepper

Directions:

Chop and wash lettuce. Combine lettuce in a large salad bowl with peas, scallions, and feta. In a smaller bowl, whisk the lemon juice, olive oil, salt and pepper together. Drizzle dressing over lettuce mixture and toss.

Finally, the zucchini and squash. This is a favorite of ours and we make it at least once a week. Best part is, it is super easy.

Ingredients:

1 zucchini

1 summer squash

Olive oil

Salt, pepper, and garlic powder

Directions: slice zucchini and squash lengthwise into 1/2 centimeter slices. Toss with a drizzle of olive oil and then add salt, pepper, and garlic powder to taste. Grill on medium high until the squash changes texture on top and has good grill marks on the bottom side. Flip the slices and grill for a few more minutes.

All together now!

Lizzie joined us for lunch and made an awesome dessert involving peaches and the grill. But that’s another post for another time…

This was a light and refreshing meal that we were all able to enjoy eating outside despite the hot and humid weather. It was very easy to put together and, if I do say so myself, had a touch of sophistication. Try this next time you need a light and tasty lunch or dinner for company.